Recipe Instructions:
Chicken Souvlaki
Ingredients:
500g chicken breast, cut into 2.5 cm cubes
60g olive oil
30g lemon juice
10g garlic, minced
5g dried oregano
5g dried thyme
Salt and pepper to taste
Instructions:
In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Add chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (up to 24 hours for best results).
Preheat grill or grill pan to medium-high heat.
Thread marinated chicken onto skewers.
Grill chicken skewers for 10-12 minutes, turning occasionally, until fully cooked and slightly charred.
Roasted Vegetables
Ingredients:
200g bell peppers, cut into 2.5 cm pieces
200g zucchini, sliced into 1 cm rounds
200g red onion, cut into wedges
150g cherry tomatoes
40g olive oil
5g dried oregano
Salt and pepper to taste
Instructions:
Preheat oven to 200°C (400°F).
In a bowl, toss vegetables with olive oil, oregano, salt, and pepper.
Spread vegetables in a single layer on a baking sheet.
Roast for 20-25 minutes, or until tender and slightly caramelized.
Tzatziki Sauce
Ingredients:
200g Greek yogurt
100g cucumber, grated and excess moisture squeezed out
10g garlic, minced
10g lemon juice
10g fresh dill, chopped
Salt and pepper to taste
Instructions:
In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, and dill.
Mix well and season with salt and pepper to taste.
Refrigerate for at least 30 minutes to let the flavors meld.
Serving
Serve the chicken souvlaki skewers with roasted vegetables and a generous dollop of tzatziki sauce.
Optionally, serve with warm pita bread or a side of rice.
